Savory Gluten-Free Scones with Rosemary

Let's Bake: Savory Scones

One of my holiday surprises was this nifty cast iron cornbread pan. This week I put it to good use. To celebrate the recent return of Downton Abbey, you see (season two has begun, and promises to be as riveting as the first). Scones somehow seemed more appropriate than cornbread. Though these scones would most certainly not pass muster with Violet, Dowager Countess of Grantham. She would be- most assuredly- appalled. And raise an elegantly arching, ironic eyebrow in utter disdain. Gluten-free? Who ever heard of such a thing? It is as suspect and deserving of mockery as electricity.

Or weekends.

Who is your favorite Downton Abbey character?

I honestly cannot decide (though I may have inadvertently revealed some vaporous hint of favoritism). I love them all with a devoted heart. The cast, the superb writing, the stunning photography, the lustrous set design is all beyond delicious.

But if you, darling, cherish a favorite Lady, attorney or housemaid, or if you blush and inhale when the honorable Mr. Bates makes an appearance, please do share. We'd love to relish every detail along with you.

These tender, savory scones are divine with rib-sticking winter stews and comforting soups. Studded with olives and sprinkled with rosemary, they complement everything from Italian minestrone to classic chicken soup with garlic. Or serve them with a slow roasted dinner, some gluten-free pasta or a simple frittata.

Ingredients:

1 cup sorghum flour (aka jowar flour)

1/2 cup potato starch (not potato flour)

1/4 cup millet flour

1/4 cup almond flour

2 teaspoons baking powder

1 1/2 teaspoons xanthan gum

1/2 teaspoon baking soda

1 teaspoon dried rosemary, crumbled

3/4 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

2 organic free-range eggs, beaten

1/4 cup olive oil

1/2 cup plain non-dairy milk or plain yogurt

1 teaspoon lemon juice or mild rice vinegar

1/3 rounded cup chopped kalamata or black olives

Instructions:

Preheat the oven to 400ºF. Lightly oil the insides of the cast iron scone pan and place in the oven.

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Hot from the oven gluten-free savory scones.

GFG Notes:

I recommend you season the cast iron scone pan prior to using, with your preferred vegetable shortening. Preheat the oven to 350ºF. Rinse the pan in warm water and dry immediately. Lightly rub shortening inside the wedge wells and on the top edges. Wipe off excess with a piece of paper towel. Place in the oven for one hour. Lightly oil or grease pan prior to baking. To clean, avoid using detergent or abrasives that scrub away the seasoned layer. Simple hot water and a sponge will work. Always dry immediately to avoid rusting.